Kachi haldi ke ladoo

Sweet balls made from raw turmeric, jaggery and nuts. Nutrient dense and ideal for cold winters.


  • 500 grams Raw turmeric
  • 100 grams Almonds
  • 100 grams Cashews nuts
  • 50 grams Raisins
  • 1/2 cup watermelon seeds
  • 50 grams Walnut
  • 1 cup Grated Coconut
  • 150 grams Makhana / puffed lotus seeds
  • 10 Pistachios
  • 500 grams Jaggery
  • 3 tablespoons Clarified Butter / ghee
  • 1 tablespoon Black Pepper Powder


  1. Peel and grate raw turmeric. Protect hand from colouring.
  2. Heat about 1.5 tsp ghee and roast dry fruits till slight crunchy. Take out and keep aside.
  3. Grind coarsely almonds, cashews, rasins, walnuts and lotus seeds. Keep aside.
  4. In pan, heat oil and roast grated turmeric. Cook on medium flame for 10-15 minutes till raw flavour goes away and oil separates. Remove turmeric and keep aside.
  5. Add jaggery and make syrup. Add remaining ghee. Continue heating till uniform consistency.
  6. Stop heating. Add powdered dry nuts to jaggery syrup. Mix well.
  7. Add roasted turmeric to jaggery mix. Add coconut and black pepper. Mix well. Add whole roasted watermelon seeds. Mix well.
  8. Once little cold and can be handled by hand, make round balls.
  9. Serve kachi haldi ke ladoo.
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